Eggless Vegan Gnocchi with Sage Brown Butter

Total time1 hr 10 min

Prep time40 min

Cook time30 min

Eggless Vegan Gnocchi with Sage Brown Butter

Pillowy potato gnocchi start with russet potatoes baked until tender, riced light and fluffy, then gently brought together with flour, salt, pepper, and a touch of nutmeg — a soft dough that's handled just enough to keep it delicate. Each piece gets rolled and ridged before a quick simmer, so the gnocchi turn out tender on the inside with just enough structure to hold their shape. The real magic happens in the skillet, where vegan butter and pine nuts toast together until deeply nutty and golden, then crisp sage leaves fry right in that same pan for a fragrant, savory finish. A hit of lemon juice and nutritional yeast brightens everything and adds a subtly cheesy edge before the gnocchi get tossed in to soak up all that flavor and crisp lightly at the edges. Finished with a scatter of flaky sea salt, this is comfort food with real texture and depth in every bite. It's a satisfying, egg free dinner that doesn't skimp on richness or technique.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 3 medium)
1 cup all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp freshly grated nutmeg

For the sage brown butter

6 tbsp vegan butter
16 fresh sage leaves
2 tbsp pine nuts
2 tbsp nutritional yeast
½ tsp kosher salt, or to taste
1 tbsp fresh lemon juice

For serving

flaky sea salt, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pierce the potatoes all over with a fork and place them directly on the oven rack. Bake for 50–60 minutes, until a skewer slides through the center with no resistance.
2
While the potatoes are still hot, halve them and scoop the flesh through a potato ricer or grate it on the large holes of a box grater onto a clean work surface. Spread the riced potato out and let it steam for 2–3 minutes until no visible steam rises — dry potato makes lighter gnocchi.

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